Sindhi Mutton

Most Sindhis love non-vegetarian food and Sindhi mutton is a delicacy that other communities also find delicious. One of the reasons for it being so tasty is the fact that it is cooked on very slow flame for a long time with spices that really get into the flesh and give it a "to die for" taste. We Sindhis generally buy particular pieces of meat called (chops & mushk). In fact most meat shops, at least in Mumbai will give you these, if you ask for Sindhi Mutton.

Ingredients
1/2 kg mutton cleaned and washed
4 medium sized onions finely chopped
10 - 12 garlic flakes
1 inch piece ginger
2 green chillies
2 tsps coriander powder
1/2 tsp jeera powder
1/2 tsp garam masala
1/2 tsp red chilli powder
1/4 tsp turmeric
3 large tomatoes finely chopped
Coriander leaves finely chopped
6 - 8 cloves
4 - 5 tej patta
1 inch piece cinnamon
Salt to taste
4 tbsp cooking oil

Procedure
Grind ginger, garlic and green chillies. Heat oil in a pressure cooker. Add ginger-garlic paste, lower flame and add chopped onions. On low flame brown the onions to a rich golden brown colour. Add the washed mutton pieces and saute on low flame for a few minutes. Add all the dry spices and continue to saute (bhuno) on low flame for atleast 10 minutes. Now add chopped tomatoes and once again saute (bhuno) till the tomatoes are well blended and has a rich brown colour. Add salt to taste and three cups of hot water and pressure cook for 10 minutes on low flame after the first whistle. The mutton should have thick gravy.

Serve hot with onion rings, hot rotis or rice.